Ingredients
- B&R Farms Apricot Spread
- 1 box of puff pastry
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla bean paste
- 1 egg
- 1 tsp water
- Icing (optional)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla
Directions
- Preheat the oven to 375°F and prepare your baking sheets.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add in egg yolk and vanilla, mix until combined, and set aside.
- Sprinkle some flour on your workstation and roll out puff pastry sheets to flatten out the creases.
- Cut each pastry into your ideal size, we did roughly 3.5x4 in squares!
- In a small bowl combine your egg and water to make your egg wash.
- Brush the edges of your pastry with the egg wash and fold over each corner toward the center and press so it sticks.
- Add a dollop of cream cheese filling in the center and top with Apricot Spread.
- Lightly egg wash any exposed pastry and bake for 15-20 minutes.
- Allow to cool - If you'd like to add a sweet icing combine the powdered sugar, milk and vanilla and whisk together, drizzled on top and enjoy!